Name: Lentil and brown rice chicken soup
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 chicken legs, skin on; 2 celery stalks, chopped; 1 onion, finely chopped; 1 carrot, chopped; 2 garlic cloves, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried chilli flakes; 1 tablespoon grated fresh ginger; 4 cup chicken stock; 800 gram can diced tomatoes; 1 cup dried red lentils; 1 can borlotti beans, drained, rinsed; 1/3 cup brown rice; 1 lemon, juice; coriander leaves, toasted turkish bread, to serve

Ingredients

1 tablespoon olive oil

4 chicken legs, skin on

2 celery stalks, chopped

1 onion, finely chopped

1 carrot, chopped

2 garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried chilli flakes

1 tablespoon grated fresh ginger

4 cup chicken stock

800 gram can diced tomatoes

1 cup dried red lentils

1 can borlotti beans, drained, rinsed

1/3 cup brown rice

1 lemon, juice

coriander leaves, toasted turkish bread, to serve

Method

1.Heat oil in a large, heavy-based saucepan on high. Fry chicken for 8-10 minutes, turning, until browned. Transfer to a plate.

2.Reduce heat to medium. Sauté celery, onion, carrot and garlic for 4-5 minutes, until tender. Stir in cumin, coriander, chilli and ginger, and cook for 1 minute, until fragrant.

3.Stir in stock, tomatoes, lentils and beans with chicken. Bring to the boil. Reduce heat to low and simmer gently, covered for 35-40 minutes.

4.Add rice and simmer, covered, for a further 45-50 minutes. Remove chicken legs and use a fork to shred meat from bone.

5.Return shredded chicken to soup. Season to taste. Stir in lemon juice. Serve topped with coriander leaves and accompany with toasted Turkish bread.

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Ingredients

Method

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